Baby Swiss by “Bambi” (or Lacy Swiss) – American style cow milk young swiss cheese! What is the difference between traditional Swiss Cheese and Baby Swiss? Both cheeses have a pale-yellow color, nutty flavor and smooth, creamy texture, although longer-aged Emmenthalers (Swiss Cheese) becomes much harder. The main difference between Swiss cheese and Baby Swiss cheese is that, due to its shorter ripening time, Baby Swiss has smaller “eyes” than the huge wheels of Emmenthaler. A very similar type called Lacy Swiss gets its name from its extremely small holes. Also, while Emmenthaler is made with part-skim milk, Baby Swiss is often made with whole milk, giving it a richer, buttery character.
At Verde Oveja, this is a cow whole milk cheese that is rich in flavor and substance! We are presenting this cheese at 2 months of age, so it is between a Lacy and Baby swiss category. North Americans started making this cheese in smaller wheels (ours are 15 lbs each versus 200 lb wheels of Swiss) which allows for a faster flavor development.
We are developing this cheese with a natural rind which is hand tended daily with brine versus waxing this as is done in large factories in the United States. We believe the cheese will develop a better flavor profile over time with this hand tending tradition.
We can’t imagine at LVO that anyone needs a suggestion on how to serve Baby Swiss Cheese! You might be the experts!
- $1.69 per oz – min quantity 3 oz
- $6 per 100 gm – min quantity 100 gm
- $27 per lb
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